A number of research studies have shown that corn gluten can create inflammatory damage to those with celiac disease and gluten sensitivity. Past articles on Gluten Free Society have addressed this issue thoroughly.
Corn Oil Linked To Villous Atrophy
A study published in the medical journal, Pediatric Research, investigated different dietary fats and their influence on gut damage and inflammation. The findings revealed that corn oil increased villous atrophy, and also caused an increased production of inflammatory chemicals. One of the mechanisms suspected as the cause is the high level of omega 6 fatty acids found in corn oils.
Source: Pediatr Res. 1997 Dec;42(6):835-9.
The Gluten Free Warrior’s Comment
Most packaged gluten free products contain heavy quantities of corn. Aside from the corn gluten itself posing a threat to health, this study identifies that the high levels of omega 6 fatty acids in corn oil contribute to increased levels of inflammation.
Corn oil is a major ingredient used in restaurants. It is commonly mixed with genetically modified soy oil, and together the two toxic compounds are typically referred to as vegetable oil. Despite the fact that neither corn or soy are vegetables (corn = grain & soy = legume). Add to this the fact that most corn in the U.S. is genetically modified. Bt toxin and Round Up are both chemicals found in GMO corn that have been shown to cause gastrointestinal changes, and increased food allergy reactions. Mold toxins in corn have also been shown to cause severe health issues. The diagram below illustrates many of the detrimental health impacts of corn:
Do yourself a favor – if you are trying to heal, cut out the corn if you haven’t already.
Always looking out for you,
Dr. Osborne – AKA The Gluten Free Warrior
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